White Sugar
The uniform size of the...
- Ingredients
- Method
Ingredients
- 140g packets pecans
- 140g packets sliced almonds
- 1 cup coconut
- ½ cup Chelsea White Sugar
- grated rind & juice of 1 orange
- 100g butter
- 2 tablespoons orange flavoured oil (available at delis)
- 375g packet filo pastry
For the Orange Syrup
- 1 cup Chelsea White Sugar
- grate rind & juice of 1 orange, made up to 1 cup with water
Chelsea Products in Recipe
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Method
Preheat oven to 160°C. Spray a large lasagne dish with non-stick baking spray.
Mix nuts, coconut, sugar and orange rind and juice in a food processor, until the nuts are finely chopped and the mixture is like a thick paste. Melt the butter and mix with the orange oil. Lay the filo on a bench under a damp tea-towel. Layer 3 sheets of filo, spreading butter and oil mixture between each. Cut in half lengthways.
Place a heaped tablespoon of nut mixture on the filo and roll into a cigar shape with open ends. Place in the prepared dish. Repeat process with remaining filo and mixture. Brush the surface of cigars with remaining butter/oil mixture. Bake for 45 to 50 minutes until golden and crisp. Cool for 5 minutes before pouring over orange syrup. Serve with thick yoghurt.
For the Orange Syrup : Mix and simmer until reduced and syrupy.
Chelsea Products in Recipe
White Sugar
The uniform size of the...
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ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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